So what to do when there’s not much flavour in the fish you’re working with? Add flavour: BBQ and spice!
I am increasingly thinking this is an excellent treatment for warm water Australian fish with less flavour. (Flathead aren’t bad flavour-wise, but they’re not great either.) I also find that Asian preparations tend to work well.
The dish below is BBQed spiced flathead, with a spice mix including plenty of sumac (which gives a citrus lift that works with seafood), plus perhaps some cumin, coriander and black pepper. This is served with three salads: nashi pear with soy sauce and a light vinegar; orange, carrot, parsley and cumin (a great combo); and a French-dressed green leaf. It’s a nice summer dish.
BBQed spiced flathead with three salads